Sun-Dried Tomato Stuffed Chicken or Salmon

Sun-Dried Tomato Stuffed Chicken or Salmon - - Stuffing for Salmon or Chicken: feta, olive oil, shallots minced, Sun-dried tomatos ( in the jar chopped), minced garlic, fresh spinach, salt, pepper, Salmon Filets o…

Ingredients

oz
feta
Stuffing for Salmon or Chicken
d:0
olive oil
shallots minced
cup
Sun-dried tomatos
in the jar chopped
tsp
minced garlic
fresh spinach
1/2
salt
pepper
3-4
Salmon Filets or Boneless Skinless Chicken Breast
You can do all Salmon, all chicken, or a mix of both.
pesto for optional topping
1 1/2
cups
heavy cream
Shallot-Thyme Cream Sauce
tbsp
salted butter
thyme sprigs whole
whole
shallot
peeled and cut in half
nutmeg

Steps

Preheat your oven to 425 degrees for salmon and 375 for chicken.
";s:5:"group";s:25:"Stuffed Salmon or Chicken";s:5:"image";s:0:"";}i:2;a:3:{s:11:"description";s:127:"In a medium bowl, pour the sun-dried tomato- spinach mixture. Pour the 8 ounces of feta in the bowl. Mix to combine, set aside.";s:5:"group";s:25:"Stuffed Salmon or Chicken";s:5:"image";s:0:"";}i:3;a:3:{s:11:"description";s:224:"Prepare your meat- on a cutting board place your chicken breast or salmon skin side down. Make sure to use separate cutting boards for different meats. Rub each piece of meat with olive oil and a sprinkle of salt and pepper.";s:5:"group";s:25:"Stuffed Salmon or Chicken";s:5:"image";s:0:"";}i:4;a:3:{s:11:"description";s:130:"Using a knife cut a pocket in the center of the meat going vertical. Make sure not to cut all the way through or through the skin.";s:5:"group";s:25:"Stuffed Salmon or Chicken";s:5:"image";s:0:"";}i:5;a:3:{s:11:"description";s:101:"Spoon the stuffing into the pocket letting it overflow. Refer to the image to see how it should look.";s:5:"group";s:25:"Stuffed Salmon or Chicken";s:5:"image";s:0:"";}i:6;a:3:{s:11:"description";s:101:"Line 1 or 2 baking dishes with foil and place stuffed salmon in one and stuffed chicken in the other.";s:5:"group";s:25:"Stuffed Salmon or Chicken";s:5:"image";s:0:"";}i:7;a:3:{s:11:"description";s:205:"For Salmon bake for 18-20 minutes at 425 degrees or until the internal temperature reaches 165 degrees
For Chicken bake for 25-30 min at 375 degrees or until the internal temperature reaches 165 degrees.";s:5:"group";s:25:"Stuffed Salmon or Chicken";s:5:"image";s:0:"";}i:8;a:3:{s:11:"description";s:75:"Serve with Shallot-Thyme Cream Sauce on the side or a pesto sauce drizzle! ";s:5:"group";s:25:"Stuffed Salmon or Chicken";s:5:"image";s:0:"";}i:9;a:3:{s:11:"description";s:134:"In a medium sauce pan, mix the heavy cream, butter, whole thyme sprigs, whole shallot peeled and cut in half, salt, pepper and nutmeg.";s:5:"group";s:25:"Shallot-Thyme Cream Sauce";s:5:"image";s:0:"";}i:10;a:3:{s:11:"description";s:118:"Heat over medium-high until until it reaches just under a bowl. Once bubbly, turn to low heat. Let simmer 15 minutes. ";s:5:"group";s:25:"Shallot-Thyme Cream Sauce";s:5:"image";s:0:"";}i:11;a:3:{s:11:"description";s:150:"Strain the cream sauce into a small pitcher or gravy boat for serving. Discard the large shallot and thyme sprig pieces
Serve with meat and ENJOY! ";s:5:"group";s:25:"Shallot-Thyme Cream Sauce";s:5:"image";s:0:"";}}